Vegetable Pancakes (inspired by Paejeon)
There are many versions of these savory pancakes. A popular snack or appetizer, they can be made with any mix of your favorite vegetables.
or to taste
such as zucchini, broccoli, bell peppers, green beans, or asparagus
cut into 1-inch pieces
What You'll Need
- Chef knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Medium mixing bowl
- Wooden spoon
- Small skillet
In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.
Replace 1/2 cup of the vegetables with diced kimchi or chopped, cooked, shrimp.
Nutrition Info and more
Serving size:Total calories:
5 gSaturated fat: